How sweet is it that a friend you meet online becomes so important that even if I were to stop blogging, the friendship wont end. Arundhati was out shopping she saw these cute christmassy stuff and immediately sent me a package… besides the christmas supplies, it had these little packets of yeast. if you are in India you will know that the dry active yeast we get here is so bad, you have to pray to the forces that be, that the dough will rise! The blogosphere was afire the last few weeks with pumpkin recipes for thanksgiving, I made these rolls to celebrate the packets of yeast ( This post has been in my drafts for almost a year. Ironic that pumpkin season is back). If there is just one recipe you want to try that uses pumpkin, do try these brilliant Pumpkin Cinnamon Rolls.
Perfect for breakfast, or for an evening snack… if like me, you are also perpetually craving a sugar high, have one warmed up with a dollop of fresh cream.
I found a picture on foodgawker, led me to this site called Ambrosia, head over for some fantastic baking. I adapted it a bit with the flour and spices, and left out the maple frosting. otherwise the recipe is pretty much the same. the following is my version.
Pumpkin Cinnamon Rolls
For the Dough
1 package dry yeast
1/4 cup warm water
1 1/2 cups All-Purpose Flour
1 1/2 cups Whole Wheat Flour
3/4 cup Pumpkin puree ( I used fresh puree)
1/4 cup milk
1/4 cup (1/2 stick) butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon allspice
For the Filling
3 tablespoons castor sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small cubes
4 tablespoons butter, melted
To Make the Dough
In a large bowl, dissolve the yeast in the warm water along with a pinch of sugar, and let stand for ten minutes.
In the bowl of a food processor, add the flour, pumpkin puree, milk, melted butter, granulated sugar, salt, and spices, the yeast and water and with the dough blade, mix until all the ingredients come together. Knead the dough in the mixer for 7-8 minutes, or alternatively, turn the dough out onto a flat surface and knead by hand, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, and cover with a towel. Place the bowl in a warm spot and allow the dough to rise until it has doubled in size, about 45 minutes.
To prepare the filling, combine the castor sugar, brown sugar, all-purpose flour, and cinnamon in a bowl. Add the butter, and cut in with a pastry blender or two knives, just until the mixture begins to form crumbs the size of peas.
Once the dough has risen, punch it down, and allow it to rest for 5 minutes. Turn the dough out onto a well floured surface, and with a floured rolling pin, roll the dough into a 12 x 10 inch rectangle. Brush on the remaining melted butter, and sprinkle the filling evenly over the dough.
Roll the dough like a swiss roll, tightly to form a cylinder. Slice the cylinder into about 12 equal pieces, and place in a greased 10 x 8 rectangular baking dish. Cover with a towel, and let rise another 45 minutes.
Preheat the oven to 375 degrees. Bake the rolls until they are golden brown, about 20 minutes. Place the pan on a wire rack, and allow the cinnamon rolls to cool in the pan.
At this point, you can make a simple sugar glaze for the rolls if you wish, dust with sugar or serve as is. These rolls are mildly sweet and have an excellent texture. They need to be stored in the refrigerator if you intend to keep them for more than 24 hrs in tropical climates. reheat in a hot oven for 3-4 minutes before serving or simply bring to room temperature. Tastes great with a dollop of fresh cream.